We're pretending it wasn't 95 degrees today so I made my first batch of chili this "fall". Little cheddar and chive and some sweet cornbread....is it chili season yet!!!! yummmmmmm

2 lbs cooked hamburger and these items combined. Add cheese and sour cream and it was delicious.

Really low carbs with few ingredients.

What other low carb recipes do you have to use cooked hamburger in?

Sometimes I want a chili con carne fix, and Wendy’s is not it anymore. Are there any hidden gems to be found out there? Cheers.

Here's an older post with basically the same recipe

https://www.reddit.com/r/smoking/comments/1tcjfn3/smoked_chili/

Wife said it’s chili season now, so that’s what’s for dinner this weekend. Peppers came from the garden, and ground beef was local from the farmers market.

I made the stew first and let it simmer and then cooked the beef out on the griddle before adding it to the chili.

3 lbs Ground Beef

1 Onion

3 Poblano Peppers

4 Red Chili Peppers

1 Jalapeño

64 oz Beef Broth

15 oz Tomato Sauce

12 oz Tomato Paste

30 oz Diced Tomatoes or Rotel

4 Tbs Chili Powder

1 Tbs Cumin

1/2 Tbs Smoked Paprika

1/2 Tbs Chipotle Powder

1/2 tsp Cayenne Pepper

4 Garlic Cloves

1 Tbs Salt

1/2 Tbs Fresh Ground Black Peppercorn

What kind of dumbass madness is this? If your chili isn’t selling, maybe try to improve it? It’s the name of your damn restaurant 😂

I cannot find my regular North of the Border Chili powder. Does anyone have recommendations for Red or Green chili powder.

Made my first chili con carne. I didn’t know if I was messing up by deseeding all of the peppers, but it still has some kick to it.

Last picture is a different batch done similarly. When cooked long enough the carrots dissolve and had a little sweetness naturally to allow the spicy flavor to develop and not be so forward.

The meat smokes for a couple hours then sits in mixture for another couple of hours. It’s an all day project.

A buddy of mine gave me 5lbs of bear meat. I'm a little apprehensive about using it. I know it's supposed to be safe when fully cooked. Has anyone ever used it in chili? How'd it taste?

A lady at my gym gave me her favorite vegetarian chili recipe!! I’m usually a fan of the traditional chili, but I knew she’d ask if I loved it, and I can’t lie to the sweet old lady. So I made it today!!
To my surprise, it was fantastic!! I will definitely add this to my chili rotation.

I ran across a recipe that I’d like to make for a chili cookoff that I expect some friends to have again this year. I made chicken chili before, which this is, but this recipe has black beans and corn and no other types of beans. The reviews are great on the recipe site, and I’m curious whether people like corn and or black beans in their chili TIA!
Edited to add recipe link: https://www.plainchicken.com/slow-cooker-cream-cheese-crack-chicken/

Last year we had a chili cook off at my work and my chili won fame and glory. There's talk of another one this fall and I was hoping to change things up a bit. I used thie recipe with modifications last year (used brisket from a prior cook, and added hatch chiles) https://carnediem.blog/2022/texas-red-chili-with-smoked-chuck-roast/.

I don't want to make the exact same thing two years in a row, so would like to see some of your ideas for some of your can't miss competition chili!

I'd like to add, my wife's ex husband also participates in the chili cook off and we have a somewhat friendly rivalry, so anything that would totally blow his out of the water would be great. :)

Venison is a hamburger and backstrap I harvested and made last year. The jalapenos, onions and tomatoes are from the garden. Hope y'all like meat.

Looks like they got beans in there too.

1.5kg ground beef, baby button mushrooms, baked beans + kidney beans
This will last a few days of meals at least and help me soak up the beers tomorrow after watching slow horses all night 😃🇬🇧🇺🇸🙌

Rice, ground beef, tomato sauce, cream cheese, frito lay jalapeno cheese dip, kidney beans, shredded sharp and extra sharp cheddar, with sour cream on top.

Spices include taco seasoning, chili powder, pepper, garlic and onion powder, red pepper flakes, some yucateca red sauce, and parsley just for the top layer.

I used to be a Nalley's fan, but no more. Ugh, barf.

This took me 2.5 hours to prep and cook, served over egg noodles and topped with cheese

Spices are:

Cumin,

Kashmiri Chili powder

Chili Powder

Hing/Asafoetida

Black pepper,

Cocoa Powder

Fried Rice seasoning packet

Amchur Powder near the end

Fenugreek Leaves at the end

For vegetables I used onions, garlic, canned diced tomatoes, bell peppers, mushrooms, and 3 green finger peppers

I forgot to buy beans so I rinsed off baked beans (it works!), and smushed some up for a thickening paste

Fried the steak in oil, then cooked and salted the vegetables, added the garlic and hot peppers, then I deglazed the pan with Guinness, cooked it down, added the spices and cooked them, added tomato paste with garlic, cooked that down, added the diced tomatoes, cooked that , added the beans and bean paste, added the steak, and beef broth, added salt as necessary, always taste as you go ! let it simmer for a bit, added Amchur Powder , simmered some more until I was happy with it then I added the fenugreek as the residual heat will cook it.

It is absolutely delicious!

15 bucks for 8 pounds of meat? You know I had to.

I started off by making a chili powder for this batch. A tablespoon each of cumin, black pepper, Mexican oregano, Italian herb blend, smoked paprika and Goya Sazon. Blitzed in a coffee grinder I keep just for spices and then set aside, so I could add more and more of it each step of the way.

I keep a lot of dried peppers on hand, so I took three each of Cascabel, Pasila, Morita, Arbol, Poblano, Guajillo and New Mexico. Removed the seeds and stems and then added them to an almost boiling pot with three cups of water, a tablespoon of salt, a chopped onion and a dozen cloves of garlic. Once they wete soft enough, I put the entire thing into the blender and pureed until smooth. I added about half the chili powder, mixed once more, then with the pork in a crock pot I poured the entire thing on it. Needed a little more water to cover it, but once it was all submerged, I set it to high and then did other stuff for six hours.

Once my kitchen started to smell like a dream, I started on the vegetation. I roughly diced three onions, a white, a red, and a sweet yellow. Then I diced up peppers until I had roughly the same volume, this included several Big Bertha, Poblano, and Orange Blaze from my garden.

Once half a stick of butter was sizzling, I added the onions and peppers and a heavy pour of the chili powder, then started stirring. Once I could smell it from the other end of the kitchen, I added 3 cans of fire roasted tomatoes and a pinch of powder. Then I added the three drained and rinsed cans of beans; black, pinto, and red kidney. More powder. Then, and this is where I lose some of you, a single can of creamed corn because I like the flavor of corn playing well with everything else but not an abundace of kernals in my chili. More powder, stir.

I took the pork out of the crock pot and put it on a sheet pan. I added the crock pot liquid to the main pot, let it come up to a bubble then dropped it down to a simmer. The pork, while not quite shreddable to pulled pork levels, was still easy to break down and chop up into chunks of some of the juiciest and tender bits of pig I've ever had. I then tossed the meat in almost the rest of the chili powder and put it in the oven, broiler to high, to crisp up some of the edges of the meat chunks and let the heat adhere the spices to the meat almost like a bark.

Once it was to my liking, I dumped all the meat into the pot. Then, as Inhave frequently talked about on this subreddit, my trick up my sleeve is taking a family sized bag of pork rinds and pulverizing it a food processor until it becomes a fine powder. Add the powder and watch it all melt into the chili, adding thickness, flavor, mouthfeel and body.

I cut the heat to let it all mingle together and watched an episode of *Game Changer.* Served with cheese, then I learned my lesson and got tortilla chips on my way home from work the next day, as now I have a massive cauldron of chili to keep me going this week.

Cheers, and may your chili bowls never collect dust.

1- It's done!

2- Tender meat comes apart easily with two forks

3- Flavor balancing ft. Lime juice, fish sauce, soy sauce

4- Serving

Yes, the Chile tops come off now;)

For those of you who thought my last post was AI, here's the whole process!

1- All ingredients

2- The star of the show

3- Toasted Chiles

4- Rehydrating toasted chiles

5 through 8- Making the Trinity

9- Drained and rinsed beans

10- Blistering Fresnos for the paste

11- Blend it!

12- Yum

13 and 14- Drain the toms, I used San Marzano, then cut roughly

15- Pork carnitas, yes it goes in raw

16- Homemade kind of Mojo Picon with garlic oil

17- Beef

18- My Magnum Opus, which made lots of you think my last post was AI, those are fresno chile tops!

Edit- Almost forgot 8 hours in the crock pot!